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Smoked Chicken and sweetcorn soup

By August 14, 2023 , ,

Kitchen Exile is 9 years old today, so it's happy birthday to me. 
A lot has happened in the last year the main big change was my move to Poitou Charentes in France. I'm certainly getting inspired by all the wonderful produce in the region. Like any move to a new country, there's always the element of finding your new butcher, grocer, baker, cheese monger and wine merchant and getting to know them and their products. Here in Poitou Charentes there's no shortage of quality ingredients and each new season brings plenty of surprises. The markets here are amazing and it's lovely to see lots of local farmers trading their wares. 
We've got some big changes coming up with our house in the form of renovations and me finally having a decent kitchen. The reason for not posting regularly is that I haven't had a proper kitchen to use and am reliant on a one hob induction plate and my barbecues for cooking. Which has meant getting very creative! The kitchen here is tiny so I haven't been able to unpack a lot of my kitchen equipment. 

Once again a big thank you to all those who have supported me over the past nine years and to all of you who follow me and read my recipes. I hope you've enjoyed them so far and I promise next year I'll be back to posting recipes on a more regular basis. 

So here's a simple recipe celebrating sweetcorn as it's now coming into season, there's certainly plenty of it in the fields in the area. 
Chicken and sweetcorn are a marriage made in heaven, add a little bit of smoke and it amps up the flavour significantly.

2 cloves garlic chopped
1 celery stick chopped
2 chicken breasts skin on
2 husks of sweetcorn 
50ml crème fraiche
1 small onion roughly chopped
1 litre stock
Salt and pepper
Oil for frying
Oak wood chips

Set your BBQ up for dual zone (direct and indirect) cooking at 180c
Add the oak wood chips and wait until you get thin blue smoke
Place the chicken breasts on the direct side and cook for 1-2 minutes each side to get a nice char
Transfer to the indirect side and cook for 15 minutes or until you get a core temp of 65c
Add the sweetcorn on the direct side and cook for 15 minutes turning every 2 minutes to get an even cook
Set the chicken and sweetcorn to one side to cool for a couple of hours and to allow the smoke flavour to infuse
Roughly chop the chicken up
Remove the husks from the corn and cut off the kernels
In a saucepan sauté the onion, celery and garlic until soft
Add the stock, chicken and sweetcorn and simmer for 10 mins
Place the soup in a blender, whizz until smooth and return to the pan
Add the crème fraiche and stir through
Season to taste


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